Cajun Gumbo

Cajun Gumbo

"Cajun" style – Gumbo, uses no tomatoes. However all gumbos starts with the basic “holy trinity” (onions, peppers, & celery), a good stock, and various meat, fowl, and shellfish. The key is to make a roux and add okra or filé powder as a thickening agent. Adjust the ingredients and seasonings to your liking and “Laissez les bon temps rouler” [Let the good times roll!]



8 servings
  1. 1 lb. medium raw shrimp (peeled, tail off)
  2. 2 cups water
  3. Dash Old Bay seasoning
  4. 1 medium yellow onion (finely chopped)
  5. 1 green (and/or red) bell pepper (coarsely chopped)
  6. 1 jalapeno pepper (sliced with seeds)
  7. 3 stalks celery (sliced, leaves for stock)
  8. Dash salt, pepper, paprika, and thyme
  9. 1/4 cup olive oil
  10. 6 chicken thighs (whole, skin on)
  11. 1 lb. Andouille sausage
  12. 2 tbs. butter
  13. 1/2 cup flour
  14. 3 cups chicken stock
  15. 2 garlic cloves (peeled, thinly sliced)
  16. Dash salt, pepper, Creole or Cajun seasoning
  17. 1 tsp. dried thyme
  18. Dash red pepper flakes
  19. 1 bay leaf
  20. Dash Worcestershire sauce
  21. Dash hot sauce
  22. 1/2 cup green onions (thinly sliced, white ends to green)
  23. 1 cup sliced okra (frozen - if not in season)
  24. 2 tsps. Filé powder (optional)
  25. 1/3 cup fresh parsley (finely chopped)
  26. 2 cups cooked rice


  1. Blank step
    Add Photo

    Prepare the shrimp and set aside in the refrigerator. Take the shells / tails and place them in a small pot. Add the water and Old Bay seasoning to the pot and bring to a boil.

  2. Change

    Reduce the heat to low and simmer for 20 minutes. Strain the liquid into a large cup and discard the shells. [Reserve this liquid]

  3. Blank step
    Add Photo

    Prepare the vegetables; place them all in a bowl, and set aside.

  4. Change

    Season the chicken. Add oil to a large pan and cook the chicken 15 minutes per side on medium heat. Remove them from the pan and allow them to cool.

  5. Change

    In the same pan, add the sausage and brown 5 minutes per side. Remove from pan and allow it to cool.

  6. Blank step
    Add Photo

    Pour off the oil in the pan to measure about 1/2 cup. Add butter to the pan and begin to melt. Add the measured oil to the pan and heat over medium-high heat until slightly smoking. Gradually whisk in 1/2 cup flour.

  7. Change

    Cook this, whisking constantly, until the roux is a bit darkish brown. The timing on this varies depending on the pan used, the heat, medium or dark roux technique, etc. Be careful not to let it burn. [May take 8-15 minutes]

  8. Change

    When the roux reaches the optimum color, reduce the heat to medium-low, add the vegetables, and mix. Scrape the pan bottom and stir occasionally. Heat this for 7-8 minutes, until the vegetables are soft, and set aside.

  9. Change

    Take a large pot (Dutch oven), pour in the chicken and shrimp stock, and begin to heat. When the stock is hot, add the vegetable mixture (using a large spoon), and mix this as you add more. When the roux is dissolved, continue to heat until a slight boil.

  10. Blank step
    Add Photo

    Reduce the heat to low-medium and stir in the garlic, all seasonings, and sauces. Remove the chicken meat from the bones, roughly chop the meat, and place in the pot. [Discard the skin and bones] Cut the sausage up in 1/2” pieces and add them to the pot.

  11. Blank step
    Add Photo

    Add the green onions (white parts) and simmer for 50 minutes, stirring occasionally. After the long simmer, raise the heat to medium, add the okra, and cook for 15 minutes. The stock will thicken a bit more.

  12. Change

    Reduce the heat to low, add the refrigerated shrimp and parsley, stir a few times, and cook until the shrimp begins to turn a slight pink. [Add filé powder at this point if not using okra] Turn off the heat; allow this to rest, while preparing the rice.

  13. Blank step
    Add Photo

    To serve, place a cup of cooked rice into a round mini-cup. Invert the cup of rice into the center of a plate or bowl (with low sides). Ladle the gumbo all around the mounded rice and garnish with parsley. Repeat for other serving bowls.

  14. Change

    Serve and enjoy with some crusty bread or cornbread.

Add Step



Be inspired by people who have cooked this recipe

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords